Natural, Organic & Sustainable Agriculture

Grade-C vanilla cuts analysis 2020

An analysis of our Grade-C vanilla bean cuts from the 2020 harvest reveals well-balanced vanillin and humidity levels. This test was performed independently by the Pesticide Control Laboratory (PED) in Antananarivo.

Analysis report N°1878/20

Received at the laboratory on 15/10/2020 Origin Madagascar Spices Company
Analysis valid 03/11/2020 Email
Published on 04/11/2020 Phone 034 11 415 07

Name and description: Sample of vanilla beans

Scientific name: Vanilla planifolia / Vernacular name: Vanilla
Lot: CUTS / File: A9485

Service request Analysis method
01 Vanillin extraction by Soxhlet Ethanol extraction
02 Determination of the level of vanillin Gas chromotagraphy / Internal standardization in relation to Euganol
03 Determination of humidity level Drying in an oven at 90 ° C for 10 h

Operating conditions (1):

  • Collone megaborate, BP5 (25 m x 0.53 mm x 1 μm)
  • Oven: 70 ° C-4.5 mn at 180 ° (3C / mn)
  • Detector temperature (FID): 260 ° C - Injector temperature: 240 °C
  • Carrier gas: Nitrogen U - Flow rate: 3ml / min
  • Volume injected: 1 μl
  • Analysis result

    N ° Parameters Analyzed value (%) (w / w) Indicative value (*) (%) (p / p)
    01 Vanillin 1.06 0.2 to 2
    02 Humidity 11.45 30.2 to 50.5

    (*) Values generally analyzed in the laboratory for vanilla beans


    The sample analysis presents:
  • a vanilla content of (1.06%), comparable to the velours usually encountered for vanilla pods
  • a humidity level (11.45%), comparable to the values usually encountered for vanilla beans

    Notes: The vanillin content for Grade-C is lower than our Grade-A and Grade-B beans in part due to its lower humidity level.

    This analysis is largely representative to our vanilla powder as we grind our Grade-C beans to produce vanilla powder. (Grade-A and Grade-B are not suitable for grinding due to their higher levels of humidity.)

    The 2020 analysis of our Grade-A vanilla is available at and our Grade-B at